Fruit Muffins

Picture of orange muffins, blueberry muffins, pineapple coconut muffins, and raspberry muffins.

Here's a base recipe to add your seasonal fruit to, or whatever frozen fruit is in your freezer to make a delicious moist fruit muffin!

Prep Time15

Cook Time20

Total Time35

Servings: muffins

Author: Danika Vanderpyl

Equipment

Ingredients

Dry Ingredients

2 cups white flour or a mix of white and whole wheat flour
½ cups cane sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

½ cup melted butter
2 eggs
½ cup milk any milk or water can be used
2 teaspoon vanilla

Add In's

1 ½ cups small chunks of fruit fresh, frozen, or dried

Instructions

Preheat the oven to 425 Fahrenheit (215 C).
Mix dry ingredients: In a large bowl mix the dry ingredients - flour, cane sugar, baking powder, baking soda, and salt. Use a whisk to mix everything well.
Mix wet ingredients: Melt butter. Let it cool until it is not too hot to touch. To the slightly cooled butter, add eggs, milk, and vanilla. Whisk together until it is well combined. Set aside.
Fold everything together: In the flour mixture add the fruit of your choice to briefly coat with a light layer of flour. Then add the egg mixture into the bowl with flour. Use a spatula to stir the batter together, about 12 folds, just until everything is incorporated.

Do not over-stir the muffin batter, this is key to get tall bakery style muffins instead of them being dense and sqat.

Scoop & bake: Add about ⅓ cup of batter to fill each muffin cup to the top. Place the muffin tin in the oven at 425 Fahrenheit (215 C) to bake for 8 minutes. Then turn the oven to 375 Fahrenheit (190 C) and bake another 5-8 minutes until fully baked. Remove muffins from the oven when they spring back from the touch and when the center does not look gooey.
Cool & store: Wait for the muffins to cool slight (just a few minutes), then remove them from the muffin pan. Let them sit on a cooling rack until fully cool. Then place in a container lined with a paper towel (this will absorb any fruit moisture), keep in a cool dry place and eat within 3-4 days.

Notes

The nutrition facts were calculated using berries as the fruit.

To use dried fruit (like cranberries, raisins, dates, apricots), I recommend soaking them in boiling water for 10-20 minutes to soften, then draining them before adding them to the muffin batter.

To use frozen fruit for muffins, be sure it is in small, bite-sized pieces and keep it frozen until adding it to the muffin batter.

Variations:

- Toddler-friendly: Bake these muffins in a tiny muffin tray to make every toddler squeal for mini blueberry muffins!
- Dairy-Free Fruit Muffins: Simply replace the butter with oil; use vegetable oil, melted coconut oil, or olive oil.

- Gluten-Free Muffins: To make gluten-free fruit muffins, simply use a gluten-free flour blend.

Nutrition